RU2325808C2 - Low-calorie replacer of grain flour and dough for bakery goods - Google Patents

Abstract

FIELD: food-processing industry, bread production.

SUBSTANCE: invention concerns the food-processing industry, namely to a low-calorie replacer of a grain flour and to the dough for a bakery goods. A low-calorie replacer of grain flour is used for partial or full replacement of grain flour at manufacture of the dough for bakery goods. The replacer contains the wheat crude fiber taken in number of 5-15% from weight of the dough, the wheat gluten taken in number of 20-30% from weight of the dough and a thickener, taken in number of 0.1-5% from weight of the dough. The dough for bakery goods has the following contents, weights %: wheat crude fiber 5-15, wheat gluten 20-30, thickener 0.1-5.0, egg 10-20, salt 1.0-1.5, a baking powder 1.0-4.0, and water - the rest. Products in which was used a replacer of a grain flour have lowered glycemic index, have an organoleptical properties similar to properties of products without addition of a replacer of a grain flour.

EFFECT: improvement of organoleptical properties of bakery goods with a replacer of grain flour.

5 cl, 3 tbl, 4 ex

Description

The invention relates to the field of food industry, namely to a low-calorie substitute for cereal flour and to a dough for bakery products in which this substitute is used to obtain a low-calorie dough with high biological value, suitable for baking, confectionery, pasta production and for home baking.

In the prior art, a dough is obtained from a flour mixture containing components of grinding cereal crops, an egg component, a milk-fat component, salt, sugar, yeast, water and various flavoring additives (Great Soviet Encyclopedia, v.25, p. 514). Known dough contains carbohydrates, proteins, fats, therefore, bakery products from it are high-calorie and unsuitable for dietary nutrition.

It is also known that to reduce the calorie content of the test, the carbohydrate content in it can be reduced by using gluten and bran ("Collection of recipes and technological instructions for the preparation of dietetic and prophylactic varieties of bakery products." - M .: Pishchepromizdat, 1997, p. 27, etc. .). However, the solution to the calorie problem, as a rule, led to other problems consisting in unsatisfactory penetration and rolling of the dough from non-caloric raw materials, as well as in the texture and taste of baked products, which not all consumers like.

Closest to the claimed invention is the composition of the test for the production of bread (RF patent 2088090), in which to reduce the calorie content of the product, wheat bran and wheat flour of the second grade are introduced. The elimination of this drawback requires the selection of components with increased dietary value of food compositions, giving them the healing properties associated with the removal of toxins and other harmful substances from the human body.

In accordance with the concept of science-based nutrition, the human body must be provided with a certain amount of carbohydrates, proteins, fats, minerals and vitamins. Recently, when the share of grain products has increased in the diet of people, the problem of the rational nutritional value of bakery products has become especially urgent. One of the directions is the enrichment of bakery products with raw materials containing less easily digestible carbohydrates.

The objective of the invention is to create a substitute for traditional flour, which would, when replacing at least 50% of the flour, make it possible to obtain dough and, accordingly, baked from it a product containing the maximum amount of substances necessary for the human body, inexpensive, suitable for dietary nutrition, and at the same time having organoleptic properties are essentially the same as those of traditional flour dough products.

This problem is solved according to the invention by means of a mixture used as a low-calorie substitute for flour and containing wheat raw fiber, wheat gluten and thickener in a mass ratio of 5-15: 20-30: 0.1-5.0.

The flour substitute and the dough obtained on its basis according to the invention allows for at least 50% or even complete replacement of high carbohydrate flour in the test for a low carbohydrate mixture with a high fiber content, which provides the final product with a low glycemic index, which positively affects metabolic processes in the human body and contributing to the removal of carcinogens and other toxins from the body. In addition to essentially non-digestible raw wheat fiber, the flour substitute according to the invention contains a protein component - wheat gluten, and to obtain a test of the required elasticity, the proposed flour substitute contains a thickener, which is usually used pectin or gum.

Typically, the dry mix according to the invention will be used in an amount of 25-40% by weight of the dough, while it can replace at least 50% of the flour.

The preferred composition of the test according to the invention, in which traditional flour is completely excluded, has the following content of components, wt.%

Wheat Crude Fiber 5-15 Wheat gluten 20-30 Thickener 0.1-5.0 Egg 10-20 Fat product 0-9.0 Milk 0-25 Salt 1.0-1.5 Baking powder 1.0-4.0 Water Rest

Table 1 presents data on the nutritional value of the components of the test according to the invention.

Table 1
Nutritional value of the components in 100 g of the proposed test Name of components Proteins, g Fats, g Carbohydrates, g (total sugar, starch) Fiber, g Crude wheat fiber 0.4 0.2 - 90 Wheat gluten 77 - 6.6 Thickener 6.5 90 Chicken egg 12.7 11.5 0.7 Margarine 82 Skimmed milk powder 37.9 one 49.3

Tables 2 and 3 show, for comparison, the compositions of wheat flour and the proposed flour substitute, as well as the compositions of various bakery products made from traditional types of dough and from dough based on the proposed flour substitute.

table 2
The chemical composition of wheat flour and the proposed mixture (in% dry matter) Name Digestible carbohydrates Cellulose Squirrels Fats Starch Total sugar Flour - the highest grade 79 1.8 0.1 12 0.8 1st grade 77.5 2.0 0.3 fourteen 1,5 2nd grade 71 2,8 0.8 14.5 1.9 The proposed mixture (fiber, gluten, thickener) 3.8 1,6 30.3 61.7 0,07

Table 2 shows that if wheat flour consists mainly of carbohydrates, then the flour substitute according to the invention actually consists of 92% protein and fiber.

A decrease in the carbohydrate content of the test can significantly reduce the calorie content of the finished product, which is also important for older people who are overweight, with a tendency to hypertension and other cardiovascular diseases.

From table 3 it follows that the bread prepared from the test according to the invention contains 3 times more protein, 5-6 times less carbohydrates, and 8-23 times more fiber than traditional bakery products, while the calorie content of the proposed formulation is approximately 1.5 times lower.

The proposed composition of the dough was used for baking bread, rolls, pancakes, pies, while “Vitatsel” was used as raw wheat fiber, and gum or pectin was used as a thickener.

Examples of the manufacture of dough for rolls, bread, pies and pasties from compositions with different mass ratios of components.

Example 1:

The dough for baking bread of low calorie content was made using a mixture of the following ingredients, wt.%:

Wheat fiber 5.1 Wheat gluten 21,2 Guar gum 0.2 Egg 20,0 Fat product 8.5 Skim milk 21,2 Baking powder 1.3 Salt 1.3 Water 21,2

A mixture of phosphates (aluminum sodium phosphate, trademark BUDAL 2308) and soda in a ratio of ~ 50%: 50% was used to loosen the dough.

The dough was baked in a standard oven at a temperature of 120-140 ° C.

The resulting bread had a well-baked crumb with a porous structure and a crisp. In appearance and organoleptic properties, the products did not essentially differ from traditional products from wheat flour.

Example 2:

Diet pies were made according to Example 1, using to obtain a test mixture of the following ingredients, wt.%:

Wheat fiber 10,2 Wheat gluten 24.7 Guar gum 0.2 Egg 18.6 Butter 2,5 Skim milk 18.5 Baking powder 3,5 Salt 1.3 Water 20.5

Example 3:

Diet buns were made according to Example 1, except that the dough was made without milk, respectively increasing the amount of water for preparing the dough using a mixture of the following ingredients, wt.%:

Wheat fiber fifteen Wheat gluten thirty Guar gum 0.5 Egg 10 Butter 9 Baking powder four Salt 1.3 Water 30,2

Example 4:

In example 1, a dough was made for pasties, without adding a fatty product (i.e. without butter), using a mixture of the following ingredients, wt.%:

Wheat fiber 10 Wheat gluten 25 Guar gum 0.5 Egg twenty Skim milk 25 Baking powder 3 Salt 1.4 Water 15.1

The dough of examples 1-4 rolled well and sprouted. The bread obtained from the dough according to examples 1-4, in appearance and organoleptic properties did not essentially differ from traditional varieties of bread made from wheat flour, had a pleasant taste and smell.

The ratio of ingredients in the proposed flour substitute mixture, i.e. the ratio of wheat fiber and vegetable protein can be changed within a fairly wide range, while the quality of the test remains good.

In addition, a good quality dough can be obtained using milk (skimmed milk powder or regular liquid) and a fat product, or without one of them (see examples 3 and 4).

The selected ratio in the composition of the dough fiber, gluten and thickener is optimal for good formability of the dough pieces and to give a taste to the bakery blanks and products. Partial replacement of cereal flour with a substitute according to the invention makes it possible to obtain dough from a mixture of flour and a substitute according to the invention, from which baked bakery products with a varied taste can be produced.

The dough with the above composition can be widely used in the baking industry in the production of various bakery products for dietary and preventive nutrition, allows you to expand the range of baked varieties of bread.

Table 3 Comparison of indicators of bread made from traditional and offered mixes Products Grade of flour Water (%) Fats (%) Proteins (%) Carbohydrates common (%) Carbohydrates Added (%) Cellulose (%) Organic acid (%) Ash (%) Energetich. value (kcal) Simple rye-wheat bread Wallpaper 46.9 7.0 1,1 40.3 0 1,1 1,1 2,5 193 Wheat bread Wallpaper 44.3 8.1 1,2 42.0 0 1,2 0.7 2,5 203 Hearth Wheat Bread Wheat 2 grades 39.5 8.3 1.3 48.1 0 0.4 0.4 2 227 New bread The proposed mixture 54.7 24.7 1.4 8.0 0 9.2 0 2 143

Claims (4)

1. Low-calorie cereal flour substitute for partial or complete replacement of cereal flour in the production of dough for bakery products, containing wheat raw fiber, taken in the amount of 5-15% by weight of the dough, wheat gluten, taken in the amount of 20-30% of the weight of the dough and thickener taken in an amount of 0.1-5.0% by weight of the dough. 2. The dough for bakery products containing low-calorie flour substitute according to claim 1, while the specified dough has the following composition, wt.%: Wheat Crude Fiber 5-15 Wheat gluten 20-30 Thickener 0.1-5 Egg 10-20 Salt 1.0-1.5 Baking powder 1.0-4.0 Water Rest 3. The dough according to claim 2, additionally containing up to 9.0 wt.% Fat product. 4. The dough according to claim 2 or 3, additionally containing up to 25 wt.% Milk.